You are here

About a year ago, I may or may not have been having a beer in an old dive bar while doing some menu work when my phone rang. It was my partner, Gordon Wilcox, and he excitedly explained that he was talking with another chef friend about how having fun with food seemed to be taking a back seat in the bar room dining world. He asked me, “Wouldn’t it be fun to get back to doing good, simple fun food in a great bar environment?” Then he asked me what I thought about doing a menu based around New England’s simplest staple: steak tips. I told him I’d think about it. I hung up, looked around at the bar and within 30 seconds I called him back and said, “That’s a great idea! Let’s do it!”

At that moment The Tip Tap Room concept was born. As I began to jot down ideas, I started to revisit some of the dishes I cooked during my fine dining days. They were unadulterated and really only required the work of a good farmer and the right cooking technique. At the same time, we were furthering our ideas of “fun dining” at Poe’s Kitchen at the Rattlesnake which bred a few impromptu dishes like the Lamb Tip Tacos. However, we were seeing that people still wanted the spicy undertones at the ‘Snake and they preferred to see them in the form of tacos and the like so it became imperative that the only way we could pursue the steak tip concept was to bring it to a new location...Hence our new spot at 138 Cambridge Street in Beacon Hill.

I personally love all of the dishes that we’ve created and continue to create at Poe’s Kitchen at the Rattlesnake and in the past few months, I’ve found comfort in knowing that I do not have to leave my love of spice behind to explore our new concept. I have a home two new avenues to create fun food. If I’m feeling particularly spicy, I put the dish at the Rattlesnake. If I’m feeling sassy and/or savory? I’m putting the dish at The Tip Tap Room.

All in all, I got into this business because I love to cook. Having two places to cook now allows me the opportunity to continue to cook different styles without conflicting our what is expected. For the Rattlesnake, it’s spicy bar room and killer roof deck; with The Tip Tap Room, I now have a landing space for my more savory style cuisine. And just like the nacho and the taco, steak tips offer me an unlimited playground and audience. I look forward to seeing you at both locations

For the latest updates on the opening of The Tip Tap Room, follow them on Twitter!